When I serve a first course I want to serve something that’s light, but tasty. I usually do soup, but this time I picked a Creamy Shrimp and Mushroom served in a puff pastry shell. I modified the recipe from The Pepperidge Farm website. It called for scallops as well, but I’m not a scallop fan so here is my recipe!
2 TBS of butter
1 pound of fresh or frozen shrimp, shelled and deveined
2 1/2 cups of sliced mushrooms ( about 8 ounces)
1 can Condensed cream of mushroom soup
1/2 cup of milk
1 cup shredded Swiss cheese
1 pkg Pepperidge Farm Puff Pastry Shells, prepared according to package directions.
Fresh Parsley ( Which I forgot. That’s why you can’t see it in the picture!)
I prepared the shells in earlier in the day and put them aside.
For the filling:
Melt 1 TBS of butter in a medium skillet over medium heat. Add shrimp until they cooked through, stirring often. Remove shrimp from skillet and set aside. Heat remaining butter in skillet. Add mushrooms and cook until tender, stirring occasionally. Stir in soup, milk and cheese. cook until cheese is melted. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Spoon mixture into the pastry shells. Sprinkle with parsley.
Serves 6, very yummy!
P.S. You can substitute veggies for the shrimp for a vegetarian option!